in a pot melt your butter, once melted take off the stove add your chopped chocolate and let sit for a few minutes then stir till well combined. In a mixer mix your sugar and eggs and vanilla till thick and creamy. Combine this to your melted chocolate and mix till well combined then sift your cocoa and flour and fold into your mixture. Pour into a lined rectangle baking pan and bake for 30mins at 180′ oven or until the top of the brownie has formed crust .

Take out and let rest in pan till cool. In the meantime in a pot bring your cream to a slight boil then take off the stove ad your chocolate and mix well and let cool till its a consistency you can spread over your brownie……. Thats it serve with ice-cream and enjoy! 🙂

Method:
1. Line the bottom of a large salad bowl with cling film, leaving extra around the edges to use after to cover it.
2. Mix together all the ricotta, cream, mascarpone and vanilla until combined. Separate the mixture in 2 bowls. One bowl add the candied fruit, and the other mixture add the melted chocolate, cocoa and the almond flakes. Combine and set aside.
3. Cut the panettone in 4. Then each slice has a dark skin on it, cut a wedge on the inside so that you have a white sponge slice as well. You should have some sponge left over to cover the top after.
4. Line the bowl with one dark and one white sponge around the inside of the bowl. You might have to cut the slices to form a peak in the middle.
5. Spoon on a tablespoon of liqueur and orange juice mixed together over each slice of panettone. We don’t want it too wet, so just 1 tablespoon per slice.
6. Spread the ricotta mixture over the bottom of the sponge, then spread the chocolate mixture on top of the ricotta layer.
7. Now you have completed your two layers, cover the cake with the left over sponge. Press down with your hands to secure it down.
8. Cover with more cling film and refrigerate for about 6 hours or overnight.
9. Take from the fridge and remove the cling wrap from the top. Turn the cake upside down on a flat plate, carefully remove the rest of the cling film.
10. Dust over with lots of icing sugar or cocoa powder or both by doing it in sections.Strufoli
Ingredients

Beat the egg whites from Mixture 2, until stiff; gradually add the sugar and the cream of tartar. Set aside.

In a separate bowl beat the egg yolks from Mixture 1, add sifted flour, and the rest of the ingredients, and mix together until combined.

Fold the egg white mixture into the egg yolk mixture until well combined. Pour a bit into your ungreased chiffon tin add your fruit and nuts them pour over remaining mixture.
Cook for 1 hour (depending on your oven), until it’s brown on top.
Take it out of the oven and cool upside down until completely cold.

Go around the tin carefully with a knife to detach the cake. Make sure you go around the middle ring as well.

The cake will flip into your hands, then run the knife along the bottom of the tin as well. Tip it over a plate, sprinkle some icing sugar and enjoy a slice of it!

alternatively use sultanas only……….Fruity couscous salad

2 cups of Couscous

2 cups hot Vege stock

1whole red pepper chopped

1 cup fresh mint or coriander leaves chopped

1 cup sun-dried tomatoes, finely chopped if in a jar add its own oil to salad.

half cup toasted pine nuts or chopped macadamia

half cup of walnuts

half cup dried cranberries or any dried berries

half a pineapple cored and sliced or 1 can sliced pineapple grilled

Juice of 1 lime

any juices left on grill

salt and pepper

olive oil

Method:

In a salad bowl place your couscous and stock, cover and set aside.

On a hot grill cook your pineapple till caramelised set aside,

Fluff up your couscous with a fork and add all ingredients, chopped pineapple last.

Toss gently and season to taste….

To this salad you may add any kind of protein like pork,ham,chicken,prawns etc…….and make it a complete meal!

Calamari Ripieni

ingredients

half kg baby calamari

2 cups of fresh bread crumbs

2 cloves of garlic chopped finely

chopped parsley plus extra for sauce

some finely chopped calamari or its tentacles if you have them

1 can of cherrie tomatoes

olive oil

salt and pepper

toothpicks

Method

in a bowl add your bread garlic and parsley, light fry off your chopped squid or tentacles then add to your bread mixture and season to taste. fill your calamari and secure with toothpick.

In a deep frypan add some oil and add your stuffed calamari and brown off, when they are golden add your tin of tomatoes and parley and a bit of water if it looks dry. We want this saucy…. simmer for half hr season to taste and enjoy!

Cook some linguine and toss in the sauce to make an extra meal……………Yum Yum

Basically peel and boil your potatoes in enough water just covering , once they are cooked in keep the water they boiled in as this is what you will bind your ingredients together with. In a bowl sieve your potatoes and add the warm water kept.

Add all your ingredients and form a soft dough, like a pizza dough. If there is to much water add more flower or if too dry add more warm water.

At this stage let your dough rise till doubled about 1hr.

I make this dough also more runnier but still gluey enough to cook teaspoon fulls. It gives you a much lighter zeppole, if you make a thicker dough after risen you take a little piece roll into a ball and stick your anchovy in it if you desire and then cook it. If you make the runnier one once risen take teaspoon full and drop in hot oil, once golden drain then roll in sugar an enjoy!!

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